Fructose-isoleucine

Fructose-isoleucine is an Amadori compound and an aroma precursor formed during the early stages of the Maillard reaction (MR) . It can be isolated from tobacco, miso, and white wine. Fructose-isoleucine significantly induces oxidative browning and shows strong correlation with Maillard reaction products, such as maltol, furfuryl alcohol, and 5-methylfurfural, exhibiting a baked and sweet aroma. Fructose-isoleucine is applicable in the food industry and tobacco processing research.